3/4 cup Thousand Island dressing 1/4 cup Dusseldorf mustard 2 tablespoons wine vinegar 1 teaspoon plus 1/4 cup minced onion (divided) 1 teaspoon minced garlic Dash of Worcestershire sauce Dash of hot pepper sauce 8 ounces corned beef (ground or shredded) 6 ounces shredded Swiss cheese 1/2 cup sauerkraut, rinsed and drained 12 to 15 egg roll wrappers Vegetable oil